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The Poderi dal Nespoli winery in drought-stricken Emilia-Romagna is taking a new approach to making its vines more drought-resistant. To do this, oenologist Maria Soledad is applying the findings of the agricultural extension programme of the University of Nevada-Reno. The basis for this is that some fungi form a symbiosis with the fine root system of the plants with a very deep-rooting network of threads in the soil. These mycorrhizal fungi provide nutrients as well as water to the plant and feed on the carbohydrates produced by photosynthesis. The University of Nevada report states: "Mycorrhizae are essential in areas where soils are deficient in water and certain nutrients - conditions like those found in the desert. When mycorrhizal fungi are present, plants are less susceptible to water stress. Not only do the fungal filaments help bring water and nutrients to the plant, but they can also store them for use when rainfall is sparse and temperatures are high."
So Maria Soledad introduced fungal spores into part of the vineyards via the irrigation system and found that stress from lack of water was lower in those plots. "The plants look more energetic visually. When you have a lot of hot weather or very dry weather, our vineyard looks healthier compared to other vineyards in the valley." She makes a Sangiovese from the plot treated in this way, labelled "Biosimbiotico" (bio-symbiotic).
It is important in this concept to work organically, as the mushrooms would not survive the application of herbicides and pesticides. Likewise, the fungal network is destroyed by ploughing. Wine-Searcher reports from German winemaker Michael Völker, who has not tilled his soil for seven years to allow the fungi to thrive, something other organic wineries also do. Mychorriza spores can also be introduced into the vineyard by means of compost. However, the targeted inoculation of the vines with fungi is probably still unique.
(al / source: wine-searcher)